Potato dumplings: Difference between revisions
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|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Creamy chicken casserole with potato dumplings recipe.jpg|alt=Electus]] | |Image = [[Image:Creamy chicken casserole with potato dumplings recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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''<span class="reviewTitle">Makes a nice change</span>'' | ''<span class="reviewTitle">Makes a nice change</span>'' | ||
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| In a bowl, lightly mix the ingredients into a soft [[Dough|dough]] | | In a bowl, lightly mix the ingredients into a soft [[Dough|dough]] | ||
| Only add water if the mixture is too dry as there will probably be enough moisture in the potatoes already. | | Only add water if the mixture is too dry as there will probably be enough moisture in the potatoes already. | ||
| With lightly floured hands, roll into 6 balls | | With lightly floured hands, roll into 6 or 8 balls | ||
| Place | | Place in a baking tray filled with 250 ml or so of hot [[chicken stock]] or [[vegetable stock]] | ||
| Bake at the top of an oven, preheated to 190° C (375° F - gas 5) for 30 to 40 minutes until crispy | |||
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===Variations=== | ===Variations=== | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 10:04, 17 January 2022
| Potato dumplings | |
|---|---|
Best recipe reviewMakes a nice change 4.7/5 Slightly heavier than flour dumplings, but rather good. Paul R Smith |
| Creamy chicken casserole with potato dumplings | |
| Servings: | Serves 6 |
| Calories per serving: | 255 |
| Ready in: | 35 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 10th February 2013 |
Potato dumplings, bauchrutscher (belly bricks), klöße / kartoffelknödel (Germany), knödel (Austria), gombóc (Hungary), kynuté knedlíky (Luxembourg), canederli (Italy), klub (USA), are big round poached or boiled potato or bread dumplings, made without yeast, generally savoury and often filled.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225 g (8 oz) floury potatoes (Desiree, King Edward), peeled, boiled and mashed
- 115 g (4 oz) suet
- 115 g (4 oz) self-raising flour
- 50 ml (2 fl oz) water - see notes below.
- 2 tablespoons fresh mixed herbs, chopped or 1 teaspoon of dried mixed herbs
- sea salt and freshly ground black pepper
Method
- In a bowl, lightly mix the ingredients into a soft dough
- Only add water if the mixture is too dry as there will probably be enough moisture in the potatoes already.
- With lightly floured hands, roll into 6 or 8 balls
- Place in a baking tray filled with 250 ml or so of hot chicken stock or vegetable stock
- Bake at the top of an oven, preheated to 190° C (375° F - gas 5) for 30 to 40 minutes until crispy
Variations
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